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While I approve wholeheartedly the use of carbon steel in a kitchen, Parers tend to get abused more than other types of knives, so I'd keep it stainless. That's not to say that there isn't a place for carbon parers, I grew up with one.

I have hated every paring knife I have ever held.

Thickness usually matches the forward half of the chef's knife it accompanies.

I love fine paring knives and treat them like a precision instrument. I'd definitely choose a western handle over a wa handle. My favorite paring knife is my Wusthof Ikon blackwood. The handle fits my hand just right and it has a subtle detent for your index finger. If you wanted to make a pair I'd go with a 3.5" and a 6" set.

I cant tell for the pro kitchen, but for the home kitchen a parer will get much use. My GF loves small knives for those small tasks. She uses it for fruit, berries and vegetables. The parer is ideal for work in mid air (dont know how to explain this, but this means that you dont lay thing down on a cutting board, but cut it while holding it in).

For me the ideal length is 3", and I guess for most females this is the best length as well. I love a small damscus parer
Stainless vs Carbon = the user will have opinions. For me: Im a stainless man, but starts to love sanmai with carbon core